Comments on: robert linxe’s chocolate tart http://smittenkitchen.com/2006/12/chocolate-concise/ Tue, 22 May 2012 13:17:23 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Amanda B. http://smittenkitchen.com/2006/12/chocolate-concise/#comment-1832668 Amanda B. Fri, 04 May 2012 16:32:00 +0000 http://smittenkitchen.com/2006/12/chocolate-concise#comment-1832668 I love you so much for the comment about "Cheater’s Creme Anglaise." Every time I have read the recipe for Creme Anglaise I have wondered whether I could substitute melted vanilla ice cream, but always chickened out (from both the Anglaise and the ice cream trick). Love the blog, thanks for the great recipes and commentary! Looking forward to your book! I love you so much for the comment about “Cheater’s Creme Anglaise.” Every time I have read the recipe for Creme Anglaise I have wondered whether I could substitute melted vanilla ice cream, but always chickened out (from both the Anglaise and the ice cream trick). Love the blog, thanks for the great recipes and commentary! Looking forward to your book!

]]> By: Adina http://smittenkitchen.com/2006/12/chocolate-concise/#comment-1507365 Adina Fri, 20 Jan 2012 15:32:40 +0000 http://smittenkitchen.com/2006/12/chocolate-concise#comment-1507365 Would the dough taste the same with margarine instead of butter? Or would I be able to mix by hand? My food processor (which I adore and use all the time) is pareve. Also, I second Greta's question from May: can we substitute vanilla extract for vanilla bean? Would the dough taste the same with margarine instead of butter? Or would I be able to mix by hand? My food processor (which I adore and use all the time) is pareve.

Also, I second Greta’s question from May: can we substitute vanilla extract for vanilla bean?

]]> By: Greta http://smittenkitchen.com/2006/12/chocolate-concise/#comment-637513 Greta Thu, 05 May 2011 20:58:17 +0000 http://smittenkitchen.com/2006/12/chocolate-concise#comment-637513 If I were to substitute vanilla extract for the vanilla bean, about how much do you think I should use? Just wondering. Thanks! If I were to substitute vanilla extract for the vanilla bean, about how much do you think I should use? Just wondering. Thanks!

]]> By: tamara http://smittenkitchen.com/2006/12/chocolate-concise/#comment-434780 tamara Wed, 20 Oct 2010 17:39:21 +0000 http://smittenkitchen.com/2006/12/chocolate-concise#comment-434780 thanks deb! thanks deb!

]]> By: deb http://smittenkitchen.com/2006/12/chocolate-concise/#comment-434750 deb Wed, 20 Oct 2010 15:07:08 +0000 http://smittenkitchen.com/2006/12/chocolate-concise#comment-434750 Tamara -- Absolutley. That one shrunk terribly on me (I think I warned of this in the post, or at least hope I did!) As for Greenspan, I suspect she has a few tart shells up her sleeve. That said, Paris Sweets is her editing of <i>other</i> chef's recipes, so that would explain why it is different. Paris Sweets is a tour of Paris patisseries, through recipes they've provided. Tamara — Absolutley. That one shrunk terribly on me (I think I warned of this in the post, or at least hope I did!) As for Greenspan, I suspect she has a few tart shells up her sleeve. That said, Paris Sweets is her editing of other chef’s recipes, so that would explain why it is different. Paris Sweets is a tour of Paris patisseries, through recipes they’ve provided.

]]> By: tamara http://smittenkitchen.com/2006/12/chocolate-concise/#comment-434604 tamara Tue, 19 Oct 2010 19:33:35 +0000 http://smittenkitchen.com/2006/12/chocolate-concise#comment-434604 aha! i just discovered your link for 'the great unshrinkable tart shell' which is the adapted version of what i just wrote above. i feel better trying it after your praise, BUT i still wonder if you recommend it over the phenomenal tart shell from your 'cranberry caramel and almond tart' http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/ (which i constantly make to rave reviews) thank you! aha! i just discovered your link for ‘the great unshrinkable tart shell’ which is the adapted version of what i just wrote above. i feel better trying it after your praise, BUT i still wonder if you recommend it over the phenomenal tart shell from your ‘cranberry caramel and almond tart’ http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/ (which i constantly make to rave reviews)

thank you!

]]> By: tamara http://smittenkitchen.com/2006/12/chocolate-concise/#comment-434602 tamara Tue, 19 Oct 2010 19:24:08 +0000 http://smittenkitchen.com/2006/12/chocolate-concise#comment-434602 hi deb, i just got dorie greenspan's 'baking from my home to yours' and i was going to make her 'tarte noire' which seems to be her version of robert linxe's tart. the ganache is different, which i expected, but her sweet tart dough recipe is also different. have you come across this also? i wonder why she changed it from 'paris sweets.' in 'baking from my home to yours' she uses a pate sablee which is supposed to be the richest french short baking crust. it calls for: 1 1/2 cups flour 1/2 cup confectioners' sugar 1/4 teaspoon salt 9 tablespoons unsalted butter 1 large egg yolk i wonder which you would recommend i use- this one or the one for robert linxe's? an avid follower! tamara hi deb,

i just got dorie greenspan’s ‘baking from my home to yours’ and i was going to make her ‘tarte noire’ which seems to be her version of robert linxe’s tart. the ganache is different, which i expected, but her sweet tart dough recipe is also different. have you come across this also? i wonder why she changed it from ‘paris sweets.’ in ‘baking from my home to yours’ she uses a pate sablee which is supposed to be the richest french short baking crust. it calls for:

1 1/2 cups flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
9 tablespoons unsalted butter
1 large egg yolk

i wonder which you would recommend i use- this one or the one for robert linxe’s?

an avid follower!
tamara

]]> By: deb http://smittenkitchen.com/2006/12/chocolate-concise/#comment-342342 deb Wed, 13 Jan 2010 14:02:18 +0000 http://smittenkitchen.com/2006/12/chocolate-concise#comment-342342 It won't work the same. But there's no reason not to try it. It won’t work the same. But there’s no reason not to try it.

]]> By: jenniegirl http://smittenkitchen.com/2006/12/chocolate-concise/#comment-342328 jenniegirl Wed, 13 Jan 2010 12:32:54 +0000 http://smittenkitchen.com/2006/12/chocolate-concise#comment-342328 I'm making this for a family dinner along with roast chicken, mashed potatoes and salad. Trader Joe's was out of heavy cream. Are you going to make a Minnesota girl go back out into the freezing tundra to buy more, or will half and half work? I’m making this for a family dinner along with roast chicken, mashed potatoes and salad. Trader Joe’s was out of heavy cream. Are you going to make a Minnesota girl go back out into the freezing tundra to buy more, or will half and half work?

]]> By: deb http://smittenkitchen.com/2006/12/chocolate-concise/#comment-338647 deb Wed, 23 Dec 2009 18:28:34 +0000 http://smittenkitchen.com/2006/12/chocolate-concise#comment-338647 Over should be "of". Fixed now. Over should be “of”. Fixed now.

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